Tamale pie
1 cup cornmeal
3 cups boiling water
1½ teaspoons salt
1 onion, chopped
1 green pepper, chopped
3 tablespoons cooking fat or oil
¾ pound chopped raw meat, or 1½ cups chopped cooked meat
1½ cups drained canned or cooked tomatoes
Chili powder and salt to taste
Stir cornmeal slowly into rapidly boiling salted water. Bring to boil over direct heat. Cover, and cook 45 minutes over boiling water, stirring occasionally.
Cook onion and green pepper in fat or oil until tender; remove. Add meat to fat. If raw meat is used, cook until done.
Add remaining ingredients and heat thoroughly.
Pour a layer of the cooked cornmeal into a greased baking dish, add meat mixture, and cover with the rest of the cornmeal.
Bake at 400° F. (hot oven) 30 minutes.
Menu Suggestion
Serve with crisp green salad with cheese dressing, and cherry tart.
Other Meat Pies
Leftover meat, gravy, and cooked vegetables may be used in meat pies. Heat together, put into a baking dish, and cover with rounds of baking-powder biscuit dough. Bake at 450° F. (very hot oven).